Chef Andy shows us a lovely jam recipe with ginger and chilli using rhubarb from his own garden.
Ingredients:
1kg Rhubarb
1kg Sugar (granulated or jam sugar with extra pectin added)
1 lime zested and juice
50g Candied Ginger sliced and diced
3cm Grated fresh Ginger
1 Birds eye chilli
West Lothian College Blog 